Seabass in Sauce has become one of my new favorite recipes since I discovered that with this recipe I can serve fish without hearing… complaints… haha yesss!
You know, cooking fish sometimes gives me (just occasionally! 😅) some family challenges. This is because a quarter of this family can’t call the smell of cooking fish a “nice aroma” (which it is for me!). 🤣

However, recently, miracle, miracle but shhhh I’m saying it quietly, my seabass in sauce has produced almost no complaints. Oh dear! What a surprise!
Could it be thanks to the aroma of the sauce, garlic, oregano?
Could it be because it’s a quick recipe that cooks with a closed lid, so it lingers less?
Could it be that these seabass in sauce were so good that deep down they wanted to eat them (but didn’t dare show it)? haha!
I don’t know! (but I’m not investigating! 🤭). I’ll take what I get, and who knows, maybe I’ll buy seabass again tomorrow!

So, there are no doubts: today this recipe is the most suitable to celebrate the ingredient chosen by Light and Tasty for the usual Monday recipe: fish.

Mmmmm I’m so hungry!!!

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Other sea proposals:

Difficulty: Easy
Cost: Medium
Preparation time: 5 Minutes
Portions: 3
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 seabass (total weight 2.2 lbs)
17.6 oz tomato puree
1 clove garlic
to taste oregano
2 tablespoons extra virgin olive oil

Tools

Steel Pan
Oval Plate

Preparation

If you, like me, bought frozen seabass, you need to plan their defrosting in advance. I defrosted them in the refrigerator, defrosting time about 8 hours (overnight).
In a wide, shallow pan, pour the tomato puree, add the garlic, oregano, and oil.
Rinse the seabass under running water and pat them dry with a kitchen towel (being frozen, they are, of course, already cleaned).
Lay the whole seabass on the tomato.
Cook the seabass with a closed lid on low heat for 20-25 minutes.
Check them halfway through cooking and if the sauce has reduced too much, moisten with hot water.
Halfway through cooking, you can turn them over with a spatula.
Serve decorated with parsley leaves.
👉 As the cover photo testifies, I transferred one of the seabass to a tray with the intent of taking a good photo (😊), but actually, the seabass after cooking are presented so beautifully intact that they can be served directly in the pan, just adding a drizzle of raw oil.
Portion them on the spot and serve them in their sauce.
It is a truly simple second course to cook and uniquely delicious. As simple dishes always are.
Enjoy!

Salt-Free Tips

For those who don’t know, I cook without added salt 😊 Have you ever tried reducing salt? If you want to do it but don’t know where to start, I invite you to read this article of mine Cooking without salt, my journey.

In the meantime… check out the following little tips. 😊

If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for the mood and helps to persevere.

If you don’t want or can’t give up salt:
▫ You can still try my recipes by salting according to your habits.